Thanksgiving Roasted Root Veggies

Name: Thanksgiving Roasted Root Veggies
Ingredients: Time: 1 hour 15 minutes; 1 head garlic, separated into cloves and peeled; 1-2 pounds root vegetables, peeled and cut in 1 inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes); 1 medium onion, peeled, in 1/4-inch wedges; 2 Tbl olive oil; 1-2 Tbl smoked Spanish paprika or mild red chile powder; salt and pepper

Thanksgiving Roasted Root Veggies was pinched from <a href="http://cooking.nytimes.com/recipes/1015103-thanksgiving-roasted-root-veggies" target="_blank">cooking.nytimes.com.</a>

"Sometime the best foods at Thanksgiving are the simplest, cooked in their natural state with minimal spices to let the original flavor shine through. That's certainly the case with the latest contribution to the Eat Well Vegetarian Thanksgiving series from Dr. Andrew Weil, the popular alternative health physician who espouses the power of healthful eating and simple living as the best way to improve health. When I asked Dr. Weil for a recipe this year, he offered simple dish of roasted root vegetables lightly seasoned with paprika or chili powder. The recipe is "easy and good,'' says Dr. Weil. Cooking, he says, should focus on "really good food from fresh ingredients without spending a lot of time, work or money on it.'' Featured in: Thanksgiving Roasted Root Veggies...."

INGREDIENTS

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Time: 1 hour 15 minutes

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1 head garlic, separated into cloves and peeled

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1-2 pounds root vegetables, peeled and cut in 1 inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)

•

1 medium onion, peeled, in 1/4-inch wedges

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2 Tbl olive oil

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1-2 Tbl smoked Spanish paprika or mild red chile powder

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salt and pepper

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